how to make the JUICIEST ROASTED CHICKEN BREASTS with pan sauce
I'm gonna show the technique I use to make juicy roasted chicken breasts. The key to a tender juicy chicken breast is buying a good organic chicken, air chilled, no water added, free-range if possible. Get one of those then follow the instructions in this video for the juiciest chicken breasts of your life.
#Chicken #RoastedChicken #NotAnotherCookingShow
HOW TO MAKE BRODO (bone broth):
The Pans I Use (Affiliate Link)
GEEK AIRE FAN:
How to Butcher a Chicken:
Become a PATREON PRODUCER:
OR
Don't like Patreon? USE PAYPAL:
RECIPE
(Website Design by:
COOKING GEAR (My Amazon Store)
MY MERCH:
Music By Jordyn Edmonds
________________________________________________________________
INSTAGRAM:
FACEBOOK:
TWITTER:
BAKED CHICKEN BREAST | how to make a juicy baked chicken breast
Baked chicken breasts that are super juicy and flavorful. Learn my simple tips to avoid making baked chicken breasts that are dried out and overcooked so that you and your family can enjoy baked chicken for dinner, any day of the week.
This healthy chicken recipe is naturally gluten-free, paleo, Whole30, and keto-friendly, so it's perfect for lots of different dietary approaches. Be sure to visit my website for more delicious chicken recipes.
Baked Chicken Breast Recipe:
JOIN MY NEWSLETTER:
❤︎ PRE-ORDER MY C&D COOKBOOK ❤︎
▶︎ As a thank-you for pre-ordering the book, I am gifting you my two e-books (Banana Nice Cream and Easy & Yummy Salad Recipes). Here's all you have to do:
1. PRE-ORDER YOUR COOKBOOK HERE:
2. EMAIL Proof of Purchase to cleancookbook@gmail.com
3. That's all! You will receive your ebooks within 5 business days.
❤︎ THE DON’T DIET ❤︎
Join me for a six-week, mind-body workshop in kind, sustainable weight loss ➡️ ⬅️ Learn to love your body, enjoy your food, and lose weight!
HEALTHY SIDE DISH IDEAS
Creamy Garlic Mushrooms:
Popcorn Broccoli:
Sweet Potato Fries:
Kale Salad:
BUTCHER BOX SAVE $10 + FREE BACON:
INGREDIENTS & PRODUCTS USED:
Santoku Knife:
Meat Mallet:
Vitamix:
Storage Containers:
MORE EASY CHICKEN RECIPES:
Perfectly Cooked Chicken Thighs:
Bone-In Baked Chicken Breast:
Baked turmeric Chicken:
Whole Roasted Chicken:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TWITTER:
BAKED CHICKEN BREAST RECIPE
2 boneless chicken breast (6 ounces each)
2 teaspoon avocado oil
Garlic powder
Smoked paprika
Salt and pepper to taste
DIRECTIONS:
Remove the chicken breasts from the fridge and allow them to sit at room temperature for 20-30 minutes before cooking. The closer to room temperature that they are, the better.
Preheat oven to 450ºF
Lay the chicken breasts between two pieces of saran wrap or wax paper and gently pound with a meat mallet*, starting from the center and pounded towards the edges. The goal is to create a chicken breast that is uniform in thickness so that it cooks evenly.
Place chicken breasts on a rimmed baking sheet a drizzle each side with avocado oil and season liberally with salt, pepper, garlic powder, and smoked paprika.
Bake for 15 minutes or until the chicken has reached an internal temperature of 160 degrees.
Rest the chicken for 10 minutes so the juices can settle and the internal temperature rises up to 165 degrees. Serve and enjoy.
NUTRIENTS PER SERVING: Calories 205 | Total Fat 8.4g | Saturated Fat 1.3g | Cholesterol 97mg | Sodium: 620mg | Carbohydrate 0g | Dietary Fiber 0g | Sugars 0g | Protein 34.5g
Disclaimer: product links may include affiliate links.
#chickenrecipes #healthyrecipes #dinnerrecipes
Chicken Breasts That Don't Suck | Basics with Babish
Chicken breasts: one of the most perplexing pieces of poultry for a new chef in the kitchen. Here’s the Basics on how to make juicy, tender, flavorful, and crispy chicken breasts with a rich, lemony pan sauce.
Recipe:
Music: Stay Tuned by Wuh Oh
Watch the rebroadcast of the Twitch livestream for this episode here:
Grocery list:
-One whole chicken
-Salt
-Pepper
-Oil
-Shallots
-Sherry
-Chicken stock
-Freshly chopped thyme
-Freshly chopped sage
-Butter
-Lemon
Equipment list:
-Chef knife
-Kitchen thermometer
My first cookbook, Eat What You Watch, is available now in stores and online!
Amazon:
Barnes & Noble:
Binging With Babish Website:
Basics With Babish Website:
Patreon:
Instagram:
Facebook:
Twitter:
Twitch:
Bringing back a classic and adding my twist | Creamy Chicken Supreme
Pan-fried supreme of chicken with crispy, golden, perfectly seasoned skin, nestled in a creamy sauce with mushrooms and pancetta. This classic French dish is luxurious perfection - especially when served with creamy mashed potato!
Free printable recipe is available on our site:
Ingredients:
1 tablespoon oil
150 g (5.3 oz) pancetta cubes
4 chicken supremes or you can use 4 skin-on boneless chicken breasts
½ teaspoon salt
½ teaspoon black pepper
200 g (4 oz) sliced mushrooms (I like chestnut mushrooms)
2 cloves garlic peeled and minced
120 ml (½ cup) dry white wine
120 ml (½ cup) chicken stock
240 ml (1 cup) double (heavy) cream
To Serve:
Mashed potato
Green vegetables
Black pepper
Instructions
1. Heat the oil in a large frying pan over a medium-high heat.
2. Add the pancetta and fry for 5 minutes, stirring often, until the pancetta is golden and crisp.
3. Remove from the pan, using a slotted spoon and place in a bowl, lined with kitchen paper, to drain off excess fat.
4. Sprinkle the skin of the chicken supremes with the salt and pepper, and place in the pan, in the leftover bacon fat (still over a medium-high heat), skin side down.
5. Cook for 5-6 minutes, until golden, then turn the chicken over.
6. Make a little space in the pan and add the mushrooms (you can pile up the chicken at this point to make room).
7. Cook for 3-4 minutes, moving the mushrooms around, until they start to soften slightly.
8. Add in the garlic and cook for 1 further minute, whilst stirring, then add in the white wine. Arrange the chicken back into a single layer in the pan.
9. Allow the wine to bubble, until reduced by half (about 2-3 minutes), then add the chicken stock and double cream.
10. Stir together and bring to the boil, then simmer gently for 10-15 minutes, until the chicken is cooked through, and the sauce has thickened.
11. Sprinkle over the cooked pancetta and heat for 1 more minute, then turn off the heat and serve.
12. I like to serve mine over creamy mashed potato, with steamed green vegetables and a good grind of black pepper.
Notes:
Can I make it ahead?
This recipe tastes at its absolute best when served right away, but you can make it ahead if you wanted to. The skin won't be as crispy when reheating, unfortunately.
Make the dish, then cool, cover and refrigerate for up to a day.
Remove from the fridge an hour before heating, to take the chill off, then reheat, in the frying pan, over a low heat, with a lid on. Stir occasionally, and add a splash of stock, if needed, to loosen up the sauce. The supreme cut of chicken is quite a thick slice, so it may take 15-20 minutes to fully heat through. Ensure the centre of the chicken is piping hot before serving.
Can I freeze it?
Again, I do prefer this dish served right sway, but you can freeze it. Cook the dish, then cool, cover and freeze. Defrost in the refrigerator, then reheat as per the 'make ahead' instructions above.
Leftovers
If you're looking to save some leftovers, I would recommend slicing the chicken into slices. This means the chicken will reheat faster.
Slice the chicken into 1cm thick slices and store with the sauce (and mushrooms and pancetta) in a sealed container int he refrigerator for up to a day.
Reheat in a pan, over a low heat, or in the microwave.You may need to add a splash of stock to loosen up the sauce.
Ensure the chicken is piping hot throughout and evenly cooked before serving.
Ingredient swaps
Swap out the pancetta for sliced up pieces of bacon or chorizo for a spicy twist
Swap the wine for the same amount of stock, plus a tablespoon of lemon juice (in addition to the stock that's already in there)
Swap the mushrooms for halved baby shallots, chunks of courgette (zucchini) or asparagus
Add chopped sun dried tomatoes and/or olives for a Mediterranean twist.
How to scale down this recipe
You can halve this recipe to serve two people, sticking to the same ingredient ratios and the same cooking time.
#CookingShow #Recipe #classic
Recipe Baked Chicken Supreme
Recipe - Baked Chicken Supreme
INGREDIENTS:
-3 tablespoons margarine , divided
●3 tablespoons all-purpose flour
●1/2 cup chicken broth
●1/4 cup dry white wine or 1/4 cup chicken broth
●1/4 cup plain low-fat yogurt
●1 teaspoon grated lemon peel
●1/8 teaspoon white pepper or 1/8 teaspoon black pepper
●24 ounces boneless skinless chicken breast halves (6 pieces, about 4 oz each)
●1 cup sliced fresh mushrooms
●2 tablespoons grated parmesan cheese
●chopped fresh parsley (to garnish)